A soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinoma
Nenhuma Miniatura disponível
Data
2012-11-01
Autores
Kinouchi, Fernanda Lopes [UNESP]
Geraldo Maia, Danielle Cardoso [UNESP]
de Abreu Ribeiro, Livia Carolina [UNESP]
Polesi Placeres, Marisa Campos [UNESP]
Font de Valdez, Graciela
Luis Colombo, Lucas
Rossi, Elizeu Antonio [UNESP]
Carlos, Iracilda Zeppone [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Pergamon-Elsevier B.V. Ltd
Resumo
Purpose: Soy and its fermented products are considered functional foods. The study objective was to assess three functional food - a non-fermented soy product (NFP), fermented soy product (FSP), fermented soy product enriched with isoflavones (FI) - in terms of their ability to reduce the development of adenocarcinoma in mice, as well their ability on modulating immune system.Methods: It was observed tumor volume and to verify correlations with the immune system it was measured levels of the cytokines IL-1 beta and TNF-alpha produced by macrophages as well as IFN-gamma produced by lymphocytes using ELISA test, and nitric oxide production by macrophages using Griess reagent.Results: All products showed immunological activity, but FSP showed the most effective tumor containment, resulting in smallest tumor volumes. Fl animals expressed larger amounts of nitric oxide and IL-1 beta and exhibited larger tumor sizes than FSP and NFP animals.Conclusions: The results suggested that the ingestion of FSP was most efficient in tumor containment, possibly due to a positive modulation of the immune system by when Enterococcus faecium and Lactobacillus helveticus are added to the soy product. (C) 2012 Elsevier Ltd. All rights reserved.
Descrição
Palavras-chave
Soy, Isoflavones, Cytokine, Cancer, Immune system
Como citar
Food and Chemical Toxicology. Oxford: Pergamon-Elsevier B.V. Ltd, v. 50, n. 11, p. 4144-4148, 2012.